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Topic: saison mash (Read 9618 times)

And if you can't get a Saison to dry out using an all malt grainbill then you are either A, having fermentation issues, or B, only make strong saisons. I personally prefer a lower gravity saison and it's quite easy to get an all malt grainbill in the 1.040s to finish at or below 1.005 without sugar. Usually a long and low single infusion mash is all that is necessary. If, on the other hand, I am trying to make something stronger, then sure, simple sugar is the way to do it and still have a dry product. But it's far from a requirement in every Saison brewed.

I agree completely. My last all-malt Saison went from 1.055 to 1.004 with the Dupont yeast. 6.7%, dry, and delicious!

I like White Labs Saison II strain, which is supposedly also from Dupont (correct?) This strain has been a champ and has churned through some big beers typically finishing out around 1.006-7. This is with all malt brews with no sugars added

I made a Saison using 14 pounds of Belgian Pils and 1 Pound of Demerara Sugar. Mashed at 144 for 90 minutes, added the sugar late in the boild. Used wlp 565 Saison I. Went from 1.072 to 1.027 in like 4 days and then it took over a month in the hot garage to get it to 1.002. It did turn out dry and great. I am going to brew this style again and I will use the approach described in Farm House Ales for a more fermentable wort. I'll always use a little sugar to dry it otr.

I made a Saison using 14 pounds of Belgian Pils and 1 Pound of Demerara Sugar. Mashed at 144 for 90 minutes, added the sugar late in the boild. Used wlp 565 Saison I. Went from 1.072 to 1.027 in like 4 days and then it took over a month in the hot garage to get it to 1.002. It did turn out dry and great. I am going to brew this style again and I will use the approach described in Farm House Ales for a more fermentable wort. I'll always use a little sugar to dry it otr.

Cheers,

Richie

If you are making a 1.072 OG Saison, I'd agree that some sugar is necessary to dry it out. But if you are looking at the traditional Saison style (not the American interpretation), this is much too high of an OG, so you're already in "Super-Saison" territory.

Got one fermenting as we speak. Zero sugar. OG was 1.049, which is still higher than I intended. Oh well

+1. Any saison under 1.060 shouldn't need sugar. Tank - I don't know if you remember that Saison I sent you with the Lime Leaves and Ginger in it but that was a 1.060 saison with about a pound of sugar. I really liked that beer. But I knocked out the sugar and dropped the gravity down to around 1.050 and I really LOVE that beer know. Kind of a cross between a Wit and a Saison.

Got one fermenting as we speak. Zero sugar. OG was 1.049, which is still higher than I intended. Oh well

+1. Any saison under 1.060 shouldn't need sugar. Tank - I don't know if you remember that Saison I sent you with the Lime Leaves and Ginger in it but that was a 1.060 saison with about a pound of sugar. I really liked that beer. But I knocked out the sugar and dropped the gravity down to around 1.050 and I really LOVE that beer know. Kind of a cross between a Wit and a Saison.

Yeah man, I remember. It was a damn good beer. On the same note, the one I just brewed is pretty similar to the Saison that I sent you, that had the mild brett character. Grain bill was the same, just changed up the hops a bit from EKGs to Nelson Sauvin. Playing a little.